This recipe is for when you wake up feeling a little frenchie. Which, I hope is often. I can’t get enough of crepes; they’re so versatile. I love doubling the recipe and don’t mind eating these for breakfast, lunch and dinner for a few days.
Recipe
- 2 large eggs
- 3/4 cup soy milk
- 1/2 cup water
- 1 cup wheat flour
- 3 tablespoons coconut oil
- oil for coating the pan
My favorite crepe combos:
- Trader Jo’s cookie butter
- Fresh fruit (or frozen, warmed up with some sugar)
- Peanut butter and banana
- Jam
- Nutella and banana
- Any fruit + whipped cream
A side note and confession: You may notice the addition of eggs in this recipe. You might say, “Wait! Aren’t you Vegan?!”. And, well, not any longer. We were going strong for a year; we had started veganisim the day after Christmas in 2012. With the festivities of our wedding and the holidays this year, we started to crumble. I like to say we’re 80% vegan and 100% vegetarian. When we do buy dairy products we try to do so as conscious consumers. Checking labeling and buying local. (I’d like to say that labeling has a long ways to go in this country!). We still cook with our arsenal of vegan recipes and focus on being healthy. Someday we’ll renew our personal pledge, but until then we are enjoying eggs and the occasional artisan cheese.
Yum! I always wake up feeling a little frenchie 🙂 isn't that the only way to wake up? Great blog! Im a new follower also from Washington 🙂
Jordyn
Pretty Lovely
Thanks for reading and following! Yay for PNW pride!